Chhattisgarh Bafauri Chana Dal Steamed Dumpling Spiced

Method

1. 1

   Drain soaked chana dal. Grind with green chillies, ginger and just 1 tbsp water to a coarse thick paste — not smooth.

2. 2

   Visible dal pieces should remain.

3. 3

   Add cumin seeds, asafoetida, fresh coriander, red chilli powder, turmeric and salt. Mix well.

4. 4

   Divide into 10 to 12 equal portions. Shape each into a smooth oval or cylindrical dumpling 5 cm long and 2 cm wide.

5. 5

   Set up a steamer with boiling water. Line the steamer basket with oiled cloth or parchment.

6. 6

   Arrange dumplings without touching. Steam on medium heat for 18 to 20 minutes until firm throughout.

7. 7

   Test by inserting a toothpick — it should come out clean. If the dumplings are sticky inside steam 5 more minutes.

8. 8

   For the tempering: heat 1 tbsp oil. Add mustard seeds — pop.

9. 9

   Add cumin and dried red chillies. Pour over the hot steamed dumplings.

10. 10

    Serve immediately with green chutney.